Roast Turkey, a Nice 'Way to Avoid Burning'

Ingredients

• 1 turkey, dressed
• Coarse sea salt
• Fine bread crumbs
• Salt and pepper to taste
• 2 tablespoons butter
• Water or milk as needed
• 1 beaten egg
• Optional: sage, onions, oysters, raisins, thyme, marjoram, summer savory
• Lard for greasing
• 1 cup water for roasting

Directions

1. Rub the inside of the turkey with coarse sea salt and hang it to drain for an hour.

2. Wipe the crop and inside dry with a napkin just before adding the dressing.

3. Fill the crop with dressing and sew it up, then sew the body closed.

4. Mix fine bread crumbs with salt, pepper, butter, water or milk, and the beaten egg. Add optional ingredients if desired.

5. Tie the legs to the body to prevent them from sprawling.

6. Melt lard and spread it over a clean cloth, then lay it over the turkey. Grease a paper similarly and place it over the cloth, followed by a thick piece of brown paper.

7. Pour 1 cup of water into the roasting pan and roast the turkey without basting.

8. If the top paper scorches, replace it until the turkey is nearly done, then remove all coverings to allow it to brown.

9. Stew the giblets in a little water while the turkey bakes, chop them fine, and add to the gravy in the pan.

10. Thicken the gravy with flour mixed in cold water, seasoning to taste.